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Recipes
cookie - peanutbutter chocolate chunk
By tinathorn
To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, van...
- 1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)
RED VELVET CAKE
By tinathorn
this is the one i use for home made red velvet lot of people dont realize red velvet is a chocolate cake with red f
- 1 1/2 c vegetable oil
- 2 1/2 c all purpose flour
- 3 Tbsp unsweetened cocoa (powder)
- 1 1/2 tsp baking powder
- 2 c sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 1 pinch salt
- 1 oz red food coloring
- 3 Tbsp luke warm water
- 1 c buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
bread - gluten free caraway seed bread
By tinathorn
Place dry ingredients in a large mixing bowl and whisk until well blended
- 1 1/4 cups gluten-free flour blend
- 1 cup arrowroot starch
- 1 cup tapioca flour
- 1/2 cup superfine brown rice flour
- 1/2 cup amaranth flour
- 1/4 cup buttermilk powder
- 1 tablespoon guar gum OR xanthan gum
- 1 teaspoon salt
- 1 teaspoon gluten-free onion powder
- 1/2 teaspoon gluten-free garlic powder
- 1 1/2 - 2 tablespoons caraway seeds
- 5 teaspoons instant dry yeast granules
- 3 room temperature eggs
- 1/2 cup olive oil, plus 3 tablespoons to use in the baking pan
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 1/4 - 1 1/3 cups gluten-free beer OR plain club soda (carbonated water)
dessert - quinoa crunch parfait
By tinathorn
Preheat the oven to 375 degrees
- 1 cup quinoa
- 1 tablespoon canola oil
- 1 tablespoon agave nectar
- 1 cup Greek yogurt
- 1/2 peach (sliced)
brownie - beet brownie
By tinathorn
Preheat oven to 350 degrees F
- 5 oz dark chocolate, 72% or higher cocoa content
- 1/4 cup coconut oil
- 1/3 cup raw honey
- 2 omega-3, free range eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup blanched almond flour
- 2 Tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cooked beets, pureed (to save time use organic, canned beets)
ice cream - Strawberry-Chocolate Ice Cream
By tinathorn
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice...
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3 cups low-fat milk, divided
- 3 large egg yolks
- 1 14-ounce can nonfat sweetened condensed milk
- 1 vanilla bean
- 3/4 cup fresh or frozen chopped strawberries
- 1/4 cup cocoa nibs, (see Note) or mini chocolate chips
marzipan/almond paste
By tinathorn
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up
- 1 1/2 cups almond flour/meal (either blanch and grind the almonds yourself or buy almond meal)
- 1 1/2 cups powdered sugar
- 2 teaspoons pure almond extract
- 1 teaspoon quality food grade rose water
- 1 egg white (vegan: use egg substitute or 2 tablespoons corn syrup) (see Note)
cookie - almond cookies
By tinathorn
Beat the egg and sugar together in a mixing bowl till pale yellow
- Egg- 1 medium
- Granulated sugar- 63 grams
- Lime juice- 1/2 tsp (optional)
- Vanilla extract- 1/2 tsp (optional)
- Ground almonds- 150 gms
- Fine semolina- 40 gms
- Baking powder- 1/2 tsp
- Vegetable oil- 1 tbsp
- Powdered sugar- to roll the cookies
cookie - coconut flour shortbread
By tinathorn
Preheat oven to 350 degrees
- 6 TBS coconut flour
- 4 TBS butter or coconut oil melted
- 1-2 TBS honey or maple syrup
- 1/4 tsp almond extract or vanilla
Slow Cooker - White Chicken Chili
By tinathorn
Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregan...
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 4-ounce cans diced green chili peppers, preferably "fire-roasted"
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 4 cups low-sodium chicken stock
- 1 13.5-ounce can cannellini or navy beans, drained and rinsed
- 1 cup frozen corn